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Awards

Ideal with

Winery

The first year of wine made with the Barbaresco classification as we know it today was in 1890. In the historic center of the village Vincenzo and Rosa producd the first bottle of Barbaresco wine.Our family produced wine before this year and it was always considered to be a unique wine with a long history about an important wine and period in time.

We harvest the nebbiolo fruit manually using small crates during the month of October and usually in the morning, once the fruit is perfectly ripe. We make two passes in the vineyard to select the fruit and ensure its' integrity. Fermentation takes place for ten days and we use exclusively large wood casks thanks to our pied de cute with our indigenous yeasts. We then follow the ancient technique of maceration by splinting the submerged cap which can last for two and a half months (80-90 days).The wine is then aged in neutral oak barrels.